Short Cake

Ingredients

• 1 quart flour
• 1 teaspoon Balt
• 2 heaping teaspoons Royal Baking Powder
• 2 tablespoons butter
• 1 pint milk

Method

1. 1

   Sift the flour, salt and powder together, rub in the butter cold, add the milk and mix into a smooth dough, just soft enough to handle.

2. 2

   Divide in half, roll out 0.5 inch thick to size of breakfast plates.

3. 3

   Brush first layer with melted butter and lay them on greased baking tin.

4. 4

   Bake in hot oven 20 minutes; separate the cakes without cutting.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 36. The excerpt below is the record exactly as published.

Short Cakes THE old-fashioned fruit short cakes were generally made with flour, soda, sour milk, and shortening, and were restricted to the strawberry season. We now use Royal Baking Powder for lightening them, and em¬ ploy all the fruits of the various seasons. The short cake made with Royal Baking Powder and sweet milk is incomparably better, surer, and more healthful than the old-fashioned concoction. Too much skill was required in combining soda and sour milk. The milk had to be at just the right stage of sourness; not a grain more of soda could be used than was sufficient to neutralize the acid in the milk or the cake would be yellow, with a disagree¬ able odor and soapy taste; if too little, the cake was heavy. But even the young or inexperienced housekeeper will find that with Royal Baking Powder a perfect short cake is an easy and agreeable task. The baking pow¬ der only needs to be thoroughly sifted with the flour, so that it may evenly lighten the cake. Use sweet milk always. For the best short cake no eggs are needed, the dough be¬ ing put together in the same way as for bak¬ ing powder biscuit. Throughout the summer fresh fruit of all kinds can be used. With cold weather substi¬ tutes are found in tropical fruits such as bananas and oranges, stewed fruits such as prunes, dried, and all varieties of canned fruits; but it is better to keep the fruit short cake for those seasons when ripe, fresh fruits are obtainable. The cake part for a fruit short cake may be made from any one of the following receipts : ROYAL BAKING POWDER IS ABSOLUTELY PURE THE ROYAL BAKER AND PASTRY COOK 21 Short Cake. — 1 quart flour, 1 teaspoon Balt, 2 heaping teaspoons Royal Baking Pow¬ der, 2 tablespoons butter, 1 pint milk. Sift the flour, salt and powder together, rub in the butter cold, add the milk and mix into a smooth dough, just soft enough to handle ; or mix as directed in “Royal Hot Biscuit/’ Divide in half, roll out 34 inch thick to size of breakfast plates. Brush first layer with melted butter and lay them on greased baking tin. Bake in hot oven 20 minutes ; separate the cakes without cutting. Bake in separate tins if liked more crusty. Short Cake, 2. — Cream 34 cup butter and 1 cup sugar. Add 2 well-beaten eggs, 34 tea¬ spoon salt; then, alternately, 34 cup milk and 2 cups flour in which is sifted 2 teaspoons Royal Baking Powder. Bake in layer-cake tins and use when cold. Apple Short Cake. — Pare, core, and cut 8 sour apples into eighths. Put in earthen dish with 1 tablespoon butter, 1 tablespoon lemon juice, 34 cup sugar, and a pinch of cinnamon or nutmeg. Cover and bake in moderate oven till dark red and tender. When cold spread between layers of short cake and serve with plain or whipped cream or a cold boiled cus¬ tard. Blackberry Short Cake. — Wash and drain 1 quart berries. Sweeten, spread between layers of short cake, and serve with cream or a cold custard. Strawberry or Raspberry Short Cake. — Pick, hull, wash, and drain berries. Sweeten, spread between layers of short cake. Garnish top layer with large whole berries, dust with sugar, and serve with cream or custard. Cherry Short Cake. — Make as for straw¬ berry short cake, using pitted sweet or tart cherries. Peach Short Cake. — Pare and slice peaches. Finish as for strawberry short cake. Banana Short Cake. — Peel and slice ba¬ nanas. Finish as for strawberry short cake. Canned Fruit Short Cake. — Any canned fruit, drained from syrup, may be used in place of fresh fruit, finishing as for other short cakes. Huckleberry Short Cake. — 2 cups sugar, 34 cup butter, 1 teaspoon salt, 1 pint milk, 2 heaping teaspoons Royal Baking Powder

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